Aromatic profile changes of Thai mangoes during heat processing
© 2019 International Society for Horticultural Science. All rights reserved. In Thailand, mango is economically one of the most important fruits. Mango flesh has a very short shelf life and is therefore subjected to processing such as juicing and drying. Thermal processing leads to physiochemical or...
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th-cmuir.6653943832-665602019-09-16T12:46:37Z Aromatic profile changes of Thai mangoes during heat processing P. Ounamornas P. Page S. Sommano Agricultural and Biological Sciences © 2019 International Society for Horticultural Science. All rights reserved. In Thailand, mango is economically one of the most important fruits. Mango flesh has a very short shelf life and is therefore subjected to processing such as juicing and drying. Thermal processing leads to physiochemical or phytochemical changes including in fruit aromatic profiles. The research aim of this study was to investigate the effect of heat on free volatile aromas of mango fruits and to identify descriptive profiles from the ripe pulp of four Thai cultivars viz. ‘Sam-pee’, ‘Chok-Anan’, ‘Mahachanok’ and ‘Kaew’. Ripe mango flesh was analyzed for free volatile aroma by automated Solid-phase Microextraction (SPME) before and after heating at 85°C for 15 min. The SPME results showed that Thai mango flesh before and after heat treatment comprised typical aromatic compounds of pine (i.e., α-pinene, β-pinene, terpinolene cis-β-ocimene), herbs (i.e., β-phellandrene, phellandrene, eucalyptus), flowers (i.e., sabinene, β-myrcene, para cymene, trans-β-ocimene) and citrus fruit (i.e., D-3-carene, α-terpinene, limonene, ϒ-terpinene). Heating altered these major aromatic compositions in all four Thai cultivars. Similar alteration patterns were also observed by sensory evaluations. The results of this research will be utilized to standardise mango processing and to benefit future food-product development. 2019-09-16T12:46:37Z 2019-09-16T12:46:37Z 2019-01-01 Book Series 24066168 05677572 2-s2.0-85070936698 10.17660/ActaHortic.2019.1244.27 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85070936698&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/66560 |
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Agricultural and Biological Sciences P. Ounamornas P. Page S. Sommano Aromatic profile changes of Thai mangoes during heat processing |
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© 2019 International Society for Horticultural Science. All rights reserved. In Thailand, mango is economically one of the most important fruits. Mango flesh has a very short shelf life and is therefore subjected to processing such as juicing and drying. Thermal processing leads to physiochemical or phytochemical changes including in fruit aromatic profiles. The research aim of this study was to investigate the effect of heat on free volatile aromas of mango fruits and to identify descriptive profiles from the ripe pulp of four Thai cultivars viz. ‘Sam-pee’, ‘Chok-Anan’, ‘Mahachanok’ and ‘Kaew’. Ripe mango flesh was analyzed for free volatile aroma by automated Solid-phase Microextraction (SPME) before and after heating at 85°C for 15 min. The SPME results showed that Thai mango flesh before and after heat treatment comprised typical aromatic compounds of pine (i.e., α-pinene, β-pinene, terpinolene cis-β-ocimene), herbs (i.e., β-phellandrene, phellandrene, eucalyptus), flowers (i.e., sabinene, β-myrcene, para cymene, trans-β-ocimene) and citrus fruit (i.e., D-3-carene, α-terpinene, limonene, ϒ-terpinene). Heating altered these major aromatic compositions in all four Thai cultivars. Similar alteration patterns were also observed by sensory evaluations. The results of this research will be utilized to standardise mango processing and to benefit future food-product development. |
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P. Ounamornas P. Page S. Sommano |
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P. Ounamornas P. Page S. Sommano |
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P. Ounamornas |
title |
Aromatic profile changes of Thai mangoes during heat processing |
title_short |
Aromatic profile changes of Thai mangoes during heat processing |
title_full |
Aromatic profile changes of Thai mangoes during heat processing |
title_fullStr |
Aromatic profile changes of Thai mangoes during heat processing |
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Aromatic profile changes of Thai mangoes during heat processing |
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aromatic profile changes of thai mangoes during heat processing |
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2019 |
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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85070936698&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/66560 |
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